Prep: Line 2 large baking sheets with parchment paper. Position oven racks on top and bottom shelves of the oven; preheat to 375˚.

Beat: Sift confectioner’s sugar and almond flour into a large bowl. Place egg whites, sugar and pinch of salt into another large bowl. Using an electric mixer, beat on high speed until stiff peaks form. Gently fold egg white mixture into almond mixture until incorporated. Spoon mixture into a pastry bag and pipe 1¼-inch rounds onto the prepared baking sheets, spacing 1 inch apart (this can also be done with a teaspoon). Let rest on sheets at room temperature for 20 minutes.

Fill: Line a rimmed baking sheet with parchment paper. Spoon 1 scant teaspoon of filling onto the flat side of macaroon. Top with second macaroon, flat side down, pressing slightly to adhere and to gently press filling almost to edge of macaroon. Place on the prepared sheet. Repeat with remaining filling and macaroons. Cover and refrigerate overnight.

Combine whipping cream or whip topping and brown sugar in a small heavy saucepan. Bring mixture to a boil over medium-high heat, whisking occasionally, until brown sugar is dissolved. remove the pan from the heat, add chocolate and whisk until mixture is melted and smooth. add butter or margarine and cinnamon, whisking until filling is well blended; cool slightly.

In a small saucepan, melt jelly over low heat until jelly liquifies. let cool slightly. Combine whipping cream or whip topping, pudding mix and water in a large bowl. Using an electric mixer, beat on medium speed until soft peaks form. Slowly add melted jelly; gently mix to combine.